CRISP AND GOLDEN BABY POTATOES:
1kg baby potatoes
3T extra virgin olive oil
1 clove garlic (crushed)
2 stalks rosemary (leaves picked and chopped)
good pinch of celery salt
good pinch of chilli flakes
Heat the oven to 220C...In a pan cover the potatoes with water and boil for 15 mins or until tender. Drain off the water, Add 2T of the oil and the remaining ingredients. Then mix well. Tip into a large shallow baking tray, drizzle with the remaining oil. Using a fork, lightly smash the potatoes to crush them. Roast for 20-30 minutes until crisp and golden.